I’ve been meal prepping dinners for a while, and didn’t do it for lunch or snacks because we get lunch where I work. Since I became vegan, the food options for me in the office are not great, so I decided to start taking meal prep more seriously.
Last week, for lunch I made a soba noodle salad with Beyond Meat chicken strips, asparagus, and bell peppers. The sauce was mostly peanut butter, soy sauce, and rice vinegar.
For dinner, I made a Panang Curry (recipe from Chloe Coscarelli), and ate it with Shirataki noodles. I threw in some more tofu for extra protein, and increased the amount of cashews, because I love them.
My snacks were a variety of things like fruit, bell peppers, dried mango, and coconut slices.